Recent content by baltjoe

Ok so I am assuming it was Conan yeast. It was the Omega DiPA which is supposed to be Conan. OG was 1.070. It was a double pitch. It had been fermenting for 2 weeks at 66F. It started fermentation within 12 hours and was at high krausen within 48 hours. It had 3 minutes on a stone using...

i am brewing now with Conan. It is stuck at 1.030. I don't care for this yeast, slow fermenter and didnt finish. So next time I will use 05 or San Diego Super.

What was your grain bill if you had a lot of unfermentables there maybe an issue with the recipe not the fermentation

Videos from my brew day today. Joe

Below is my youtube channel which has the brewing videos taken today for the brewing of my Red Lead Stout which is posted in the recipe database: http://www.youtube.com/baltjoe Thanks! Joe

Red Leaf Stout American Stout Type: All Grain Date: 2/7/2012 Batch Size (fermenter): 5.00 gal Brewer: Joe Zynel Boil Size: 6.52 gal Asst Brewer: Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0 Ingredients...

No replies to this. I am surprised. Joe

Please include me

My Winter ale 12%abv maple and fruity

What are folks thoughts about slanting right from bottle dregs. I have some Rogue low alcohol bombers and since I am not brewing for a few weeks I thought I could just slant the Pacman from the bottle without propagating it in a starter. Any disadvantage to doing this? Joe

Just did this for the first time last week. Did 5 vials of WLP090 off a new vial used for a brew this past weekend. Nice growth on the slants. They are now sealed and in the frig for the next brew day. Thanks, great guide. The only thing I did different was to make my yeast started and...

My barleywine came out clean, taste the hops and the maple syrup. I am now doing a christmas beer with this yeast and it was 1.090 and has been furiously fermenting for 72 hours. Here is a video taken at less than 24 hours: baltjoe's Channel - YouTube Joe

I tried to culture Bells Barleywine from about three bottles. I stepped up twice and there appeared to be more yeast than when I started. However, it was gray in color and when I smelled the starter it had a strong almost rubber chemical smell. I tossed it since we are brewing tomorrow and I...

The barleywine is doing great attenuated down to 1,010 from 1,085. Had it dryhopped in the secondary for 2 weeks. It is now kegged and conditioning. I plan to tap it at Christmas. Tasted it when I took a sample and it was good. Young but good. Joe

The measured OG was 1.090 and at transfer to secondary it was at 1.010 which is probably done. That is 67%. Active fermentation was done in 72 hours.